I first came across homemade raisin wine when my healer friend made a batch of it and she gave me a bottle to try. She told me that it is very good for marinating and tenderising meats, especially when used in cooking Kung Pao Chicken.

Juicy, Tender Lamb Chops Marinated With Raisin Wine

That day, I was going to cook some lamb chops for dinner and I thought I would try out what my friend said about raisin wine. My usual method of tenderising chops was to use a kitchen mallet on them before marinating them with some oyster sauce, garlic and ginger paste, salt & pepper, Chinese Rice Wine and cornstarch. I was taught that the combination of wine and cornstarch would help to tenderise meats.

When I tried out the raisin wine, I decided to forego using the kitchen mallet to see how well the wine would work as a tenderiser. I was using lamb shoulder chops which can be a bit tough to eat if not tenderised properly.

Wow, the lamb chops turned out to be so tender, juicy and really delicious when raisin wine was used as part of the marinade. Everyone in my family was happily tucking into the lamb chops. :lol:

Ever since, raisin wine has been in integral part of my cooking – I would add that liberally into stews, stirfry, soups, etc. I even used it in my Spaghetti Bolognese sauce and Cottage Pie beef fillings. How yummy! Quickly, my free bottle of raisin wine ran out!

To meet my high usage of raisin wine for cooking, I decided to try making my very own wine (my first attempt at making wine :roll: ) … and now I have a few bottles of raisin wine on hand! :D

The photos below were taken way back last year – in early October, 2009. It is very easy to prepare and well worth the wait.

Initially, I had wanted to follow Amy Beh’s recipe (at bottom of page) for making raisin wine. Armed with a list of ingredients required for the wine, I went to a Chinese medical hall to get what I wanted. Heheh, it turned out that the lady boss has her own recipe and she packed all the ingredients according to hers.

My healer friend said she usually adds a bottle of Kaoliang Wine (Go Leong Jao in Cantonese) to her wine at the beginning. I would try her method the next time I make more of this wine.

Her raisin wine is very popular and whenever her friends or relatives have someone about to have a baby, they would pay her to make a batch of raisin wine for the new mother’s consumption during confinement month. I have seen this wine being sold at RM15 for a 750 ml bottle. My cost in making my own raisin wine was about RM20 only.

One thing to note, when the raisin wine is ready, it doesn’t taste very alcoholic – just very smooth and a little sweet. The medical hall lady boss said she would add more distilled wine when bottling the matured raisin wine to give it the more alcoholic taste. As with other wines, the longer this wine is kept, the better it tastes. :wink:

With best wishes for good health,

choesf :D

Homemade Raisin Wine by Any Beh

IngredientsSyrup

5 bottles water (approximately 3.75litres)

1.2kg rock sugar

600g golden raisins

5 pieces sweet wine biscuits (tim chow paeng), crushed finely

5 pieces spicy wine biscuits (lat chow paeng)

MethodPlace water and sugar in a large pot and bring to a boil; stir until rock sugar is dissolved. Leave to cool completely. It is important to cool the syrup thoroughly.

Prepare a big glass jar (you can buy one from any provision shop) by washing it well and then drying it thoroughly.

Scatter raisins evenly on the base of the jar. Sprinkle both types of wine biscuits over the raisins. Pour in the cooled syrup slowly. Seal the jar lid tightly and allow the liquid to ferment and mature in a cool, dry and dark place for 100 days. Do not move the container during the fermenting and maturing period. If you do not follow this piece of grandmother’s lore, the whole process will not turn out well.

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happyhomemaker88 said,

To those of you that have subscribed to my blog for new posts – I apologise for the duplication of this post as I was testing out the Publicise feature at WordPress.com to link this article to my Facebook account. :oops:

kryssi said,

Hi there, I’ve been following your blog for a long time already and have alway loved your recipes. I would love to try making this wine myself, can you post a pic of the wine biscuits so I can show it to the supermarket people? My Chinese is terrible.. :) Thank you.

happyhomemaker88 said,

A picture of the “wine biscuits” is posted above – the one that I called “yeast for making wine” in the red rectangular plate. In Cantonese, it is called “Chow Paeng”. I’m not sure if the supermarket would have “wine biscuits” but those shops selling Chinese herbal stuff would have them. :idea:

Yesterday, I cooked Ginger Chicken with this wine – I used about 3 tablespoons to marinade my chicken, and then another 300 ml for cooking the chicken. No water was added and my family said the chicken dish tasted absolutely delicious. I also threw some of the wine raisins in as I didn’t know what to do with the leftover raisins. :lol:

happyhomemaker88 said,

It is indeed easy to make and it is really good for tenderising meats. Both the recipes are very similar. The differences are :-

1) the wine biscuits (wine yeast) shown in the picture above were supplied followed the medical hall lady – she said her wine biscuits are the “super type”. I’m sure what she meant by that. :oops::lol:

2) the medical hall lady’s has a bottle of dilstilled wine to be added. The distilled wine was also used by my healer friend in her raisin wine recipe, except that she put a larger bottle (maybe the 750ml one), whereas the one shown in the picture is about 400ml or so only.

I also modified the recipe a bit in that I chopped up the raisins before preparing the wine, with the hope that this step will allow more raisin flavours to be infused into the wine. :idea:

happyhomemaker88 said,

I had just added a photo of my bottles of homemade raisin wine. The yield is actually more that those three bottles as I had used up some of the wine already. Now I am wondering what to do with the raisins left over from making the wine. :lol:

With best wishes,

choesf :D

P.S. I went to look on the Internet on what to do with the sediments of homemade wines (or the leftover raisins) and here is what I found from HERE :-

That sediment can still be put to good use; use it in your gravy. As unappealing as it is, the sediment is perfectly safe to consume, blending easily into your gravy drippings. This works particularly well if you are serving dark roast meats such as beef or wild game.

Ooops! I just threw away half of the raisins and yucky looking sediments. :oops::lol:

candice said,

1. You mentioned that your healer friend adds “Kaoliang Wine” at the beginning. Does this mean it is added on top of the syrup – or as a substitute to the 5 bottles of water?

2. If I should consider to follow her recipe, do I add this “Kaoliang wine” along with the “small bottle of distilled rice wine to be added on Day 2″ (according to your recipe)? Or just the “Kaoliang wine” is sufficient?

3. Can this Raisin Wine be consumed like a tonic? How often, how much? Or is this for cooking only?

You may think I have been asking you alot of question about drinking tonic. I think so too myself hahaha… I think I am becoming a “Jao Gwai” very soon hehe

candice said,

The road to making wine is not so smooth for me… last Friday, I hopped over to the chinese medical shop (near my office) during lunch time to try to get the “wine biscuits”. They only have the “sweet” type and so I thought maybe I can buy the “spicy” type from somewhere else. I was wrong! In the evening same day (Fri), I went to a new mall near my house and asked around, those chinese medical shops there don’t have it and on Sat morning, I went to another town/mall/market to ask around. Same thing : they all have the “sweet” one only.

Yesterday (Sun) I went to the chinese medical shops opposite my house, again they all have the “sweet” ones until I came across one shop with an elderly boss who told me that “hot wine biscuits” are not sold in Singapore but only in Malaysia! Thank goodness for him otherwise I would have searched the entire Singapore’s length and breadth for it. LOL…

Anyway, he told me it is still ok to use only the “sweet” ones… to him, it makes no difference at all (this I’ll like to find out)… most importantly, he said the wine should not taste sour at all (I understand this to mean that the entire process was a failure and we have to start another batch)… so I will proceed over the next few days to use just the “sweet” type only and see how it turns out…

happyhomemaker88 said,

Wow, you sure were busy “tracking” down the “wine biscuits” over the weekend in your quest in making wine. I’m glad you found out in the end that the spicy type if not available in Singapore. When I got mine from that lady boss at the Chinese Medical Shop, she just told me that her wine biscuits were the “super wine biscuits” (“geng chow paeng” in Cantonese :lol: )…not sure if that was her own term or there is really such a type of wine biscuits. :lol:

Thanks to your feedback, now we know that just the “sweet” wine biscuits will do. :wink: Good Luck in your wine making! :D

candice said,

One more thing I like to add… I asked the elderly boss if the wine will be overly sweet if I use only the “sweet” type of wine biscuits (instead of 5 pcs x sweet and 5 pcs x spicy as in your recipe), he said the “sweet” and”spicy” wine biscuits are not what we imagine (as in the taste dept)… it will not be sweet at all even if we use only the “sweet” wine biscuits… I am making a wild guess that any sweetness will actually come from the amount of rock sugar instead…

anyway, I will make this first batch using all “sweet” wine biscuits and when I do manage to get hold of the “spicy” wine biscuits, I will make another batch for comparison and let you know, ok?

candice said,

Before I start on the Raisin wine, I would like to seek your advice on this.

When adding the wine on the second day, do you normally STIR the wine (to have it well mixed with the ingredients)? Or do you just pour the wine in (without stirring) and leave it alone to ferment and mature?

candice said,

I actually managed to purchase the “hot” wine biscuits from two chinese medical shops however, I suspect these wine biscuits were of the “sweet” type and the uncles who sold me this was rather evasive when I tried to confirm with them if these are indeed of the “hot” type. The wine biscuits looked the same as the ones I have at home (the “sweet” type). I went home, took out the “sweet” ones and compare them side-by-side. Both types are of the same size and shape and the red “stamp” (logo) on the biscuits are even the same! If you put them side together, there is no telling which is which ! This made me even more sceptical that I was sold any “hot” wine biscuits.

Anyway, I was sharing this with my girlfriend whose mom so happens have the “hot” wine biscuits and will pass me some. I was very happy indeed until she appeared at my house with a packet of two pieces of wine biscuits (1 pce x sweet and 1 pce x hot). First, the shapes of these two pieces were diferent from mine. Mine appears to be the biggest (about 1.75 inches in diameter) while hers was 1 pce x about 1.5 inches in diameter, 1 pce x about 1.25 inch in diameter). On top of it, her mom does not know which is the “hot” one and which is the “sweet” one. This added to more confusion.

Anyway, I have already gone ahead to use all 10 pcs “sweet” wine biscuits so we just have to wait patiently until it matures in March 2011. In the meantime, I will try to see if I can get anyone to buy the “hot” wine biscuits from Malaysia and confirm once and for all which is which. Wish me luck here.

happyhomemaker88 said,

I was just thinking that I have to make a fresh batch of raisin wine already – I used up so much for cooking stews, marinating juicy lamb chops or Korean Bulgogi Beef…even in Cottage Pies…Oyster Sauce Ginger Chicken Stirfry…Steamed Chicken…..Herbal Chicken….I pour the wine into almost all the food I cooked! :lol:

The other day, I checked my “stock” and found only 1 bottle of raisin wine left…so I better make some soon as we have to wait patiently for 3 months to harvest hor. I was thinking that this time, I will go approach the gentleman boss of the Chinese Medical Hall, the one where I got my Po Chau or Mao Zedong Tonic Wine herbs and recipe also, to pack for me the wine biscuits and raisins and his recipe of making raisin wine. I’ll let you know what sort of wine biscuits he will put together for me then. But first, I still have to pour out my Po Chau so that I can use that large bottle. :lol:

Good Luck with your wine making! :D

With best wishes,

choesf :D

P.S. I just wanted to repeat, the raisin is super fantastic in marinating meats….like for barbeques or for roasting, chicken wings, lamb chops…..I can’t stop complimenting the goodness of this wine for that purpose. You have to taste for yourself to know what I mean. :lol:

candice said,

I can already imagine how and what this Raisin Wine will taste like… now I think I not only want to use it for drinking and soaking, I want to have a soak bathe in it ! hahaha..

In any case, please do let me know what information the gentleman boss will have for you. Maybe you can take a picture of both the “sweet” and “hot” wine
biscuits for comparison ?

candice

P/S : My friend’s mom thought it was strange that I am using 10 pcs (too much she thinks) for making Raisin Wine. She said she uses only 1 pce “sweet” and 1 pce “hot” for her rice wine and thinks that even though I am making Raisin wine (different from what she is making), I shouldn’t really have to use so much. What do you think ?

Besides, as those I have bought was quite big in size as compared with hers, I don’t know if I am over-doing this but we can only know come March 2011.

happyhomemaker88 said,

Actually, I think there may be a problem in the wine biscuits amount required because different countries may have biscuits of different sizes? :oops: Even the amount and type of wine biscuits packed by the Chinese Medical Shop lady boss is different. Heheh, we will have to rely on your “research and experience” and see how your raisin wine turns out in March, 2011! :lol:

I will go gather my raisin wine ingredients and wine biscuits from that old man’s Chinese Medical Shop and I will post here to let you know if the recipe is different.

About your friend’s mom’s rice wine making – I think raisin wine making is different from rice wine? I’m not sure because I have not made rice wine before…I am very happy with my raisin wine already.

Another thing which I forgot to mention here on why we should make our own wine instead of buying from shops that sell homemade wines – we can be sure that there is proper hygiene followed. I found out the bottle of raisin wine that I bought from another Chinese Medical shop had some yucky, greenish gunge (that looked like “prawn poo”) floating inside the wine after 2 months. Ewwww! I quickly pour away that wine into the sink. :roll:

My raisin wine is almost 1 year old now, and the wine still looks clear (clean?) and tastes even better now. :wink:

Oh, also, I will go buy the hot and sweet rice wine and take photos to show you here. :idea: Do you know if the Singapore Postal Service will allow me to send the hot wine biscuits to you? If is okay, let me know and I will email you to get your address and I will send you some free of charge. :D

candice said,

The “sweet” and “hot” wine biscuits that I have bought from a few shops, all look the same, size the same, even the logo red-ink stamp on them also the same and I did check with one shop who told me that his wine biscuits came from Malaysia. He also mentioned that in the past (some years ago) he used to have “hot” wine biscuits for sale but have no idea why his supplier stopped importing this anymore.

Also, my girlfriend did mention that it is illegal to brew wine in Singapore (although I feel they close one eye if you are making small quantity for self-consummation) and this ban has been many years already. We do not know what is exactly the reason for this ban or when the ban started however it is pretty common to hear of rice wine being made and distributed as a gift to friends and relatives.

Since the wine biscuits sold in Singapore are mainly the “sweet” type, I have concluded that the “hot” type is either ban or not imported at all due to low demand – either reason.

I do not know if this “hot” wine biscuits can be posted to Singapore so I think for the time being, we leave it as it is until I find out more from the postal service. Thank you very much for your thoughtfulness and kindness, Choesf =)

So come March 2011, we will all know how my Raisin Wine will turn out.. if you don’t hear from me for some time, it probably means I’m flat out – drunk… hahaha.. I actually took a peek few days back and saw some white stuff floating on top so I guess it is the wine biscuits at work… I also read in a forum that you can also use sultanas, green raisins – they work as well…

Rice wine uses glutinuous rice (must be steamed and cooled), wine biscuits and perhaps even sugar… however, I don’t have the exact recipe and I will go look for some “brains to pick” for this recipe, hahaha… first target will be my ex-neighbour, must find a chance to talk to her and get her recipe… then google for recipe and compare… my girlfriend’s mom’s recipe has this red stuff (I think it is sorghum or something, not sure) so may have to send this red stuff to the “lab” (chinese medical shop) for evaluation hehehe… then start another experiment in a glass bottle (have to go buy one)…

happyhomemaker88 said,

Hahahaha….after you pick your neighbour’s and friends’ brains for the rice wine recipe….I will come and pick yours! :lol::lol:

Oh, the “red wine” is absolutely great tasting – I bought a bottle of it a long time ago. Cost almost double the raisin and rice wines. Hehehe, never mind lah…we both go “drunk” from taste testing our wines! :lol:

Got to go now and do my housechores. I had peeped in here to procrastinate. :roll::oops:

Now, I remember why I didn’t make rice wine earlier, it is harder (more work and steps involved) than making raisin wine. :oops: But I also love the taste of rice wine and I may just try Melody’s recipe when I am courageous enough to try it. :lol:

candice said,

I clicked on the link you have provided and was brought to a page that said I have “encountered a bug” and was recommended to click “here” and was brought back to your website hahaha…

Yes, the rice wine seems a little overwhelming but I will definitely do it one day as these days, how many people really know how to make this rice wine?

This was pretty common back in the past but those old folks have either passed on or their descendants are simply not interested, lazy or they don’t believe in such tonic concoction… erven my mom (in her 70s now) don’t know how to brew rice wine!

I was talking to my younger daughter the other day that their generation, in time to come, will know nothing about these things and she better learn how to do this before all the concoction knowledge dies a natural death… in order to convince her, I started with the Raisin Wine and hopefully this turns out well received (I intend to distribute to my mom and couple of close friends when it matures)… then slowly I’ll get my kids to learn something about concocting wines and hopefully this gets passed on when they have their own families…

According to what I have learned, when making rice wines, one have to of course observe hygiene and cleanliness, one also has to refrain from talking unnecessarily… I remembered my late grandma would always tell me not to talk too much when she is in the midst of preparing her wine… my girlfriend’s mom said the same thing too…

I believe this has something to do with the glutinuous rice although I don’t know exactly the reason why… once I was making rice dumplings (many years ago), I started counting the bunches of rice dumplings waiting to be boiled and tallied up the number of dumplings I have made for the day (first bunch done, second bunch was in the pot while 4-5 bunches were hung, ready for their turn in the pot)… when I lifted up the second bunch, more than half had “burst open” and after this, the rest of the 4-5 bunches also had the same result – which means I managed to “harvest” 20-30 percent of the total preparation ! After that lesson, I learnt to keep my mouth shut while preparing rice dumplings… =)

Hence I have already pre-warn my children not to utter anything unnecessarily while I am preparing such concoctions… hehehe

happyhomemaker88 said,

Eh :?: I also got the same “bug” message when I tried to access the link to making rice wine. Strange, yesterday I was at that page happily looking at the photos and reading the instructions. The lady who posted the article was an immigrant Chinese in US who had learned to make the sweet rice wine from her aunt a long time ago. Her recipe is very interesting, the wine is ready in 6 days or so. :lol:

Never mind….guess what I found when I was looking for more rice wine recipes? Wow, an article on “How To Make Facial Toner With Saki (or Sake ?) Japanese Rice Wine, Lemon and Orange”. :lol:

A detour from the rice wine recipe but we ladies are always excited when we find a wonderful way to keep our facial complexion glowing and healthy, right?

So far, I don’t know anyone who had made their own wines at home, the traditional Chinese type … not even my late mother-in-law knew. During my confinement months when I had my 4 children, we just bought ginger wine or some rice wine from Chinese Medical Shop. You are so right – the next generation after us, our children, would have lost touch with many traditional recipes, especially the wine making. :cry: That’s also another reason why I started this blog – I told my children next time, they can refer here for my recipes and health tips. :idea:

So, if you have tested successfully a glutinous rice wine recipe, do let me know and I will be so excited to make a batch. :idea: It will be difficult though to keep my children from making noise…I may have to tape their mouths or make rice wine in the middle of the night when everyone is asleep! :lol: But I have heard of the beliefs when making wines – one must not be having menses and one must be very hygienic. I forgot to mention when I was making my raisin wine, I had taken a shower and I made sure I have happy, loving thoughts as I prepared the wine…i.e. send “good, positive energies” to the wine during the whole process! :lol:

Last time, I mentioned to the Chinese Medical Shop’s lady boss that my wine doesn’t taste very alcoholic but it is very smooth and sweet, she said I can always add more distilled wine to the mature raisin wine (right before harvesting). She said she only gave me a small bottle because she feared that I didn’t like mine so alcoholic.

I am taking a breather here right now, from preparing to cook my Winter Solstice Festival for dinner tonight. I will be in the kitchen the whole afternoon. This year, I have on the menu a Chinese Pork Chop dish which my mother-in-law taught me last time and which my family loves to eat very much. I used my raisin wine to marinate it and it is so tender and juicy – no need to use a kitchen mallet to bash the pork like crazy to tenderise anymore. Hahaha!

Then I thought I would post a few links to my recipes here that I use my raisin wines in, so you can get an idea :-

For the cottage/shepherd’s pie, I omitted the wine last time when following Gordon Ramsay’s recipe. When I added my raisin wine, wow, my husband and children said the pie tasted much, much better and so delicious! They had it for dinner and even wanted more for supper and my eldest daughter took some to work, too – the pie went so fast and I had 2 giant trays of pie using 2 kilos of beef and lots of potatoes. I added 2 cups of raisin wine. :lol:

Although the ginger chicken recipe does not mention any wine – these days, I would add in a cup of raisin wine during cooking and there is lots of gravy generated (no water added) which my family quickly scooped over their hot rice. The gravy is so “poh” (nourishing?) and very appetising. Very good to have for the cold, rainy days during this month.

Okay, will stop now and go back to my kitchen to start rolling those glutinous rice balls (tong yuen). :wink:

you can read all about rice wines in these posts… oh btw, my girlfriend called me in the morning and told me she’s got me a Christmas gift – a 5L glass bottle… I am very happy indeed (so sweet and thoughtful of her also)… now I think I am one silly woman being so happy over a glass bottle… hahaha…

happyhomemaker88 said,

Thank you so much for the rice wine links – ah, now you had got my interest piqued in making rice wines. :lol: I like the tasteoftime’s post – she has so many types of homemade wines. :shock:

Heheh, I understand exactly how you felt when you got your 5L glass bottle as a Christmas present – it’s so timely and perfect for you just when you were going to get another one…so, a perfect present indeed! :wink:

Ah, now everyone is very full from over-indulgence in our Tung Jit festival dinner. No YUMMMM SENGGGG just now, just Yum Tong (drink soup) :lol: Hope you had a wonderful dinner, too. :idea:

Going to crawl into bed now and rest my tired legs. I had a long day in the kitchen, cooking a 8-course meal. :lol:

happyhomemaker88 said,

For the Raisin Wine – after final preparation (i.e. pour in the distilled wine), just seal the jar or glass bottle tightly and cover with a cloth and keep in a dark, cool place (for us in the tropics). No need to open after that….just leave it until harvesting time. :wink:

Talking about harvesting…I am going to harvest my Mao Zedong tonic wine now as I want to give one bottle to my daughter’s boyfriend to bring back to Penang for his parents. I hope there will be no explosion when I open it! :oops::lol:

I will come back here later today and provide feedback on the harvesting, tasting and storing of the wine. I was told we can just store the wine at room temperature, no need to refrigerate and the wine gets better over time.

candice said,

Just to share with you that my Raisin Wine has matured about 3 weeks ago but it was only last Sunday that I opened the bottle and used some.

It was aromatic when I opened the lid. I used a couple of spoonfuls over some pieces of codfish and steam it along with some ginger, spring onion and soy sauce. The moment it was served, my children immediately commented it smells aromatic (not knowing it was the Raisin Wine because I didn’t tell them what I added to the codfish). After that, they spotted some raisins and immediately concluded that it must have been the Raisin Wine.

My younger daughter asked if she will be drunk if she takes some of the liquid, I told her she will have to try it and tell me. She tried it, said it was lovely and waited for the “alcohol” to take effect. There was no effect for the obvious reason that the alcohol would have already dispersed by the time we finished steaming the codfish.

Overall, the Raisin Wine is good except that it was a little too sweet for us (I used 800 gm sugar for this batch). I will make another batch soon but this time using perhaps 600 gm sugar (or maybe even 500 gm of sugar).

Just like to thank you for sharing this recipe with us. Do you think it will be good or beneficial if we add a couple of chinese herbs into this recipe ? Have you tried adding some chinese herbs before ?

happyhomemaker88 said,

Thank you for sharing your experience in making the Raisin Wine. I’m so happy that yours turned out very well. **thumbs up**

That’s a very good idea – adding some Chinese herbs to the Raisin Wine to increase more goodness. I have not tried that before. This was my first time making Raisin Wine. I have yet to buy the ingredients to make a second batch and I am down to my last half bottle. Personally, I leave leave the ingredients of this wine as it is so that it is more versatile as a marinade or addition for cooking various types of food. For example, I use a lot of it in my marinating my meats, in stews and even in spaghetti sauces. :idea:

bkhoon said,

Hi choesf,
Like your raisin wine very much.
Just need to asked if u hv heard of wine made from red big onion soaked with red wine. Remembered someone told me before but can’t recall who it was. The wine is for aching knee.
Thanks for your blog.
Have a good day

It seems this onion wine can heal many illnesses as well as lower cholesterol, etc. For economical reasons, I would suggest buying box wines to soak the red onions. Some Chinese Medical shops sell box wines from Australia for only RM80 to Rm90 (each box contains 4 litres of red wine)

happyhomemaker88 said,

Here is a translation of a Chinese article found from this site. Wow, I must try out this wine, too. :idea:

Red wine and onions (Translated from Chinese)

Citrus Punch

When I traveled to Hong Kong, a friend of mine, a wine retailer, told me that onions, when soaked in red wine, can help curing common chronic diseases and gave me the recipe. He said this treatment is quite popular in Japan. Problems can be benefited include: aching knees, poor eye sight, high blood pressure, high blood sugar, frequent urination, sleeplessness, etc.

Initially, I was suspicious about what he said because I thought he was just trying to sell me some of the products in his store.

After I came back to the states, I told my brother Joe and his wife Lily about this secret. They laughed but were eager to try out as they both have the symptoms of the described problems. We know there is no harm to try. After all, there are no expensive items in the recipe. So we started to follow my friend’s recommendation. After drinking such wine for a few weeks, we all found improvements in our body. My wife does not need to go to bathroom in the middle of the night as before. We now believe this recipe, and like to pass it on to others and hope it helps you too.

Materials:

2 Onions
Red wine -500 ml

(A bottle of wine, usually 750 ml will need 3 onions)

Preparations:

Wash onions, remove outside peels, slice each onion into 8 equal parts
Put cut onions in to a jar, pour wine into the jar
Seal the jar, place jar in a cool temperature area for 7 or 8 days
Separate wine and onion in different containers and put in refrigerator

Usage:

Drink a glass of the wine (50 ml) each time (20 ml for elders)
Drink one or two times a day
Better each the soaked onion slices
For those who can’t drink, add twice amount of water boil it 5 minutes to drink
For those who like it sweet, add a small amount of honey

happyhomemaker88 said,

Effective for Curing Following Types of Ailments
– Amazing results achieved especially for dementia and knee/joint pain.
– Reduce high blood and diabetes
– Presbyopia (long-sightedness). Can read without wearing glasses after consumption.
– Frequent micturition (visits to toilet at night). Back to normal after 2 days consumption.
– Insomnia
– Tiredness of eyes and blur vision. Back to normal after 2 days consumption.
– Constipation and bloated stomach. Back to normal after 2 days consumption.

Ky said,

Reading the blog reminded me so much of my late mother. She can cook well n make great raisin wine. I m from seremban n now i m residing in singapore. I remember helping my mother to make the wine and there were so many pantang during the making. Example no saying of bad things, only top graded raisin were chosen, all the bottles must be dry and no water evaporate, no movement of the jar, etc

I made some wine for my singaporean friend but doubt they enjoy it. Maybe over here they only prefer the rice wine. It is also a shame that the public are not very educated on the raisin wine. Maybe the exposure of the goodness of this wine was not made known.

I wanted to give some wine to another singaporean friend as she was entering her motherhood and confinement. She told me she never heard of that and would prefer the rice wine. I respected her decision.

I also cooked the chicken wine confinement food for a singaporean. She enjoyed it as her mum in law only cooked pig liver to her during her confinement. I m glad that the wine come in handy.

But i am glad tht i knew the recipe, as i made some raisin wine for my sister in law. Gladly to say, she enjoyed it, tht what my brother told me…hahhahahah. Even my sisters enjoyed it too.

Well, to those tht trying to make the raisin wine, please do not give up. I remember failing a few round of making the wine. But a few more attempts and you will successful. It”s easy to make but it takes time to master it. It is also an enjoyable process. To see your fruitful raisin become wine, that will benefits us.

Thank you for sharing your experience in homemade wines and for your encouraging words to others who are interested in following this recipe. :wink:

This was the first time I had made wines as I usually buy them previously. As I was making a big batch of raisin wine, I made sure I read up as much information as I could on making rice or raising wines, so that my wine would be successful. During its preparation, I also tried to follow the beliefs/pantang….be in a positive, happy mine frame, had loving thoughts with mindful intentions of using the raisin wine to nourish my family, etc.. :lol:

I didn’t boil the wine when harvesting it, I just poured them into smaller bottles. :idea:

No, we can use the raisins straightaway, without having to steam them. It’s really easy. :wink:

You comment here has reminded me that I must make another batch of raisin wine soon and I have been out of that for quite some time now. I have been using Japanese sake or mirin for marinating my meats but so far, nothing beats the raisin wine in giving a juicy, tender and yummy flavour. Maybe, I should buy a bottle of raisin wine to tide me over first. :lol:

Have fun making and using your raisin wine!

With best wishes,

choesf :D

P.S. When the wine is ready, there is not a strong “smell” or “taste” of alcohol – so, despite it being called a “wine”, it tastes nothing like those homemade rice wine. My lady healer friend added a bottle of “Kaoliang”, a Taiwanese sorghum wine for added health benefits. :wink:

I am not sure if your wine is alright or not if it has a light green layer :oops: – I am also worried that something may have turned bad. Maybe you can ask the people at the shop where you bought the raisins and yeast from? :idea:

I didn’t follow Amy Beh’s recipe at the bottom of the page – instead, I just used 4 pieces of yeast as instructed by the lady boss of the Chinese Medical shop that I had bought my ingredients from. I think it may be best if you can ask at the place you are buying the yeast as to how much to use for a particular amount of raisins and water. :wink:

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